Friday, June 1, 2012

Grilled Herb Burgers

It's summertime and that means it time to fire up the barbie and do some cooking outdoors.
I absolutely love anything barbequed but sometimes I like a change and these herb basted burgers are a hit at our house. The flavor of the fresh herbs makes them extra special.

First make your marinade.

Fresh Herb Marinade:

1/3 cup canola oil

3 Tbsp. Balsamic Vinegar

1 Tbsp. packed brown sugar

2 Tbsp. soy sauce

1/2 tsp. kosher salt

pepper to taste

2-3 Tbsp freshly minced herbs.

Use whatever herbs you desire or have on hand. I have used Parsley, Thyme, Rosemary, Dill, Chives or Oregano. Cilantro would be okay too.

Stir everything together in small bowl. I usually do this earlier in the day and let the herbs infuse with the oil but that is optional.

Mix your beef and ingredients and shape into 6-7 equal sized burgers.

1 1/2 lb. hamburger

1/2 cup crushed townhouse crackers or bread crumbs

1 large egg

1 heaping Tbsp. finely chopped onion

1 heaping Tbsp. finely chopped green pepper

3/4 tsp. salt

1/2 tsp. pepper

2 Tbsp. Fresh Herb Marinade

I like using 80-85% lean beef for burgers on the grill. I find the 90% to be too dry.

Slice your onions and brush with marinade.

You can put them directly on the grill but I think it works better to put them in a cast iron skillet. It will take longer so start them 10-12 minutes before you put your burgers on. I especially love this skillet with ridges, but I'm sure any pan will work.

After the onions are starting to soften and carmelize, get your burgers on and grill just until no longer pink and juices are clear. Baste burgers and onions occasionally with marinade.

Toast your buns if desired.

Add your favorite toppings then enjoy. Wish I would have had fresh tomato's from the garden but it's too soon for that here.